Thai Meatballs with Red Curry Noodles
A savory, thai noodle dish with spiced lamb meatballs
Equipment
- 1 Pot
- 1 Oven
Ingredients
For the Lamb Meatballs:
- 1 lbs Ground Lamb
- 1/2 cup Panko Breadcrumbs
- 3 tbsp Soy Sauce
- 1 Egg
- 2 tbsp Lemongrass Paste
- 1 tsp Garlic Powder
For the Red Curry Noodles:
- 1 pkg Egg Noodles (wide variety)
- 4-5 tbsp Thai Curry Paste
- 1 pkg Trader Joe's Asian Medley (or any vegetables you like!)
- 5-6 dashes Fish Sauce
- 14.5 oz Coconut Cream
- 2 tbsp Soy Sauce
- Salt (to taste)
Instructions
For the Lamb Meatballs:
- First, we'll preheat the oven to 425 degrees Fahrenheit.
- In a bowl - add the lamb, breadcrumbs, egg, and spices and mix together until the spices are evenly incorporated throughout.
- Next, prepare a sheet pan and lay down parchment paper onto it. Scoop and lay out the meatballs onto the parchment paper being sure to keep them about the same size for even cooking. With a pound of lamb, you should come up with about 12 meatballs.
- Once the oven is set, place the meatballs in the oven for 14-15 minutes, being sure to flip them halfway through the cooking time.
For the Thai Curry Noodles:
- Next, in a soup pot, add coconut cream, Thai curry paste, soy sauce and fish sauce, and a little salt. Bring the entire mixture to a boil.
- When the curry comes to a boil, add the egg noodles and cook accordingly to the instructions on the package. I sometimes like to add a little water in at this time, just to ensure the noodles are covered enough to cook evenly. Be careful to add small quantities at a time.
- While the noodles are cooking, saute any vegetables in a separate pan.
- Once the noodles are done, add the vegetables and mix to combine.
- Finally, serve up the noodles in a bowl with about 3 of the lamb meatballs!